Turkey Chili with Kidney beans & chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Serving Size: makes 7 1C servings
In large pan brown ground turkey in 1 tbsp. EVOO over med heat. When browned move to colander drain & rinse off excess fat set aside. Return large pan to heat & add remaining EVOO & sauté garlic, onion & peppers over medium heat until soft.
Add browned turkey to large pot & add sautéed vegetables, tomato sauce, diced tomatoes, kidney beans, chickpeas & water then mix to combined. Put mixture over medium heat and add remaining ingredients cover and bring to a boil stirring often. Once it has boiled 5 mins. turn heat down & simmer for 1 hour to bring flavors together.
1 pack Jennie-O Ground Turkey (20 oz)2 tbsp. Extra virgin Olive oil (divided)3/4 c. Onion chopped1/2 c. Red bell pepper chopped1/2 c. green bell pepper chopped2 cloves garlic chopped1 14oz can kidney beans drained & rinsed1 14oz can chickpeas drained & rinsed1 14oz can hunts 100% natural tomato sauce1 14oz can market pantry chili ready dices tomatoes2 tbsp. chili powder1/4 tsp. ground cumin 1/4 tsp. red pepper flakes2 tbsp. Heinz reduced sugar Ketchup1/2 c. water
Serving Size: makes 7 1C servings
In large pan brown ground turkey in 1 tbsp. EVOO over med heat. When browned move to colander drain & rinse off excess fat set aside. Return large pan to heat & add remaining EVOO & sauté garlic, onion & peppers over medium heat until soft.
Add browned turkey to large pot & add sautéed vegetables, tomato sauce, diced tomatoes, kidney beans, chickpeas & water then mix to combined. Put mixture over medium heat and add remaining ingredients cover and bring to a boil stirring often. Once it has boiled 5 mins. turn heat down & simmer for 1 hour to bring flavors together.
Nutritional Info Amount Per Serving
- Calories: 341.5
- Total Fat: 11.3 g
- Cholesterol: 57.1 mg
- Sodium: 1,098.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 10.2 g
- Protein: 24.1 g
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